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    Home » Desserts » Cakes & Cupcakes » Mini Pumpkin Cheesecakes

    Mini Pumpkin Cheesecakes

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar FreeTrim Healthy Mama

    Published: Oct 5, 2016 · Modified: Sep 11, 2021

    This post may contain affiliate links which won’t change your price but will share some commission.
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    two Pecan Crusted Pumpkin Breakfast Cheesecakes topped with whipped cream on a white plate
    How can anyone not love mini pumpkin cheesecakes? It is rich and creamy with the flavors of fall in every bite. Now you can even eat it for breakfast with a mini Keto Pumpkin Cheesecake with Pecan Crust.

    two Pecan Crusted Pumpkin Breakfast Cheesecakes topped with whipped cream on a white plate

    When my dear friend, Marisa, told me I should make a pumpkin version of my Almond Crusted Breakfast Cheesecakes I was happy to oblige. I have a new Vitamix to play with and I'm having a blast getting to know it. This was the perfect recipe in which to try out a few different techniques. Marisa really just wanted to be my taste tester at our women's group meeting this week. I don't blame her. I'm always happy to taste cheesecake. Especially Keto Pumpkin Cheesecake with Pecan Crust.

    two images of a blender, one with pecan crust ingredients and another with ingredients blended for pecan crust

    The reason a mini Keto Pumpkin Cheesecake with Pecan Crust is more suitable for breakfast than regular cheesecake is that they use cottage cheese which has higher protein. I feel slightly guilty eating regular cheesecake for breakfast. These are breakfast guilt-free.

    two images of a blender, one with pumpkin cheesecake ingredients and one with blended pumpkin cheesecake ingredients
    Dump in the ingredients. Less than a minute later you have the perfect pumpkin cheesecake batter. It was so good I had to refrain myself from drinking it.

    two muffin tins placed next to each other, one filled with pumpkin breakfast cheesecake batter and one lined with pecan crust, all next to a blender full of more cheesecake batter

    I've had my Vitamix Professional Series 750 for a total of 5 days and I'm in love with it already. It can clean itself. It can cook soup. And it can do almost anything else I'd ever want in a kitchen tool. It can't bake cakes but I guess they needed to draw the line somewhere. This thing is a beast. It can make nut butter, batters, frozen desserts, smoothies, juices, nut milk, flour, and dough.

    I'm already planning a few more Vitamix recipes for the next couple of months. I've been craving Apple Pie Ice Cream ever since Ben & Jerry's discontinued it about 15 years ago so that is on the agenda. And maybe a sweet Christmas bread.

    muffin tin filled with keto pumpkin breakfast cheesecakes with Pecan Crust

    Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S

    This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. I eat two for breakfast or one as a snack.

    If you forget to line the metal cupcake pans with paper or foil liners they are a pain to get out and you lose some of the crust. Learn from my mistake and line your pans or use a silicone cupcake pan.

    two Pecan Crusted Pumpkin Breakfast Cheesecakes on a white plate with on cheesecake sliced in half by a fork

    Like what you see? Follow me on Facebook! Love this recipe? Tag me on Instagram: @joyfilledeats, and leave a comment & 5-star rating right here! Make sure you don't miss new recipes by getting email updates!

    two Pecan Crusted Pumpkin Breakfast Cheesecakes topped with whipped cream on a white plate

    Mini Keto Pumpkin Cheesecake with Pecan Crust

    How can anyone not love mini pumpkin cheesecakes? It is rich and creamy with the flavors of fall in every bite. Now you can even eat it for breakfast with a mini Keto Pumpkin Cheesecake with Pecan Crust.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 24 cheesecakes
    Calories: 144
    Author: Taryn

    Ingredients

    Crust Ingredients:

    • 2 cups pecans
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 4 tablespoon salted butter
    • ½ teaspoon cinnamon

    Filling Ingredients:

    • 16 oz 2% or 4% milkfat cottage cheese
    • 8 oz cream cheese
    • 1 cup of pumpkin puree
    • 6 eggs
    • 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
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    Instructions

    • Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tablespoon sweetener, ½ teaspoon cinnamon, and 4 tablespoon butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
    • Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.

    Notes

    This makes 24 individual cheesecakes. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. I eat two for breakfast or one as a snack. If you forget to line the metal cupcake pans with paper or foil liners they are a pain to get out and you lose some of the crust. Learn from my mistake and line your pans.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1cheesecake | Calories: 144 | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 132mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1865IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 0.6mg
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    Reader Interactions

    Comments

    1. Robin says

      November 25, 2018 at 7:09 pm

      Hi, great recipe! Would you know the macros for each muffin by weight... ounces or grams? I weigh everthing 🙂 Thank you.5 stars

      Reply
      • Taryn says

        November 25, 2018 at 7:35 pm

        No, sorry. You could always weigh the whole batch and then just divide by servings.

        Reply
    2. LadyMirella says

      October 18, 2018 at 10:43 am

      I don’t have a Vitamix, can I use my ninja kitchen blender?

      Reply
      • Taryn says

        October 18, 2018 at 6:25 pm

        Yup! Any good blender should be fine.

        Reply
    3. Liz says

      June 24, 2018 at 9:43 am

      After no pumpkin treats for months, these cheesecakes hit the spot. A winner!5 stars

      Reply
    4. Jenn says

      June 23, 2018 at 5:19 pm

      Oh gosh keto cheesecake?! YES PLEASE! Cannot wait to get these in my face!5 stars

      Reply
    5. Lisa BOCK says

      January 20, 2017 at 5:54 pm

      I made these with swerve..amazing

      Reply
      • Donna says

        October 22, 2019 at 12:40 pm

        Did you use 1 cup of swerve in the filling?

        Reply
    6. Diana says

      November 24, 2016 at 1:09 am

      Could these be made into bars?

      Reply
      • Taryn says

        November 24, 2016 at 8:01 am

        Yes. But, I'm not sure of the exact baking time.

        Reply
    7. Kathleen Polacik says

      November 06, 2016 at 10:18 pm

      I do not have a Vita Mixer, will a food processor work well? Thank you:)

      Reply
      • Taryn says

        November 06, 2016 at 10:38 pm

        Yes, you can use a food processor.

        Reply
    8. Robin says

      October 20, 2016 at 4:45 pm

      I am not getting the same carbs as your recipe lists. MY FITNESS PAL is showing 11.4 carbs and 2.2 fiber. So a net carb of 9+. Where did you get your mumbers?

      Reply
      • Taryn says

        October 20, 2016 at 5:26 pm

        I use caloriecount.com. I'm on my way out for the evening but I'll check this over tomorrow.

        Reply
      • Taryn says

        October 21, 2016 at 9:27 am

        I re-entered the nutrition info into my calculator and still got the same outcome. Then I entered the main ingredients into MFP (not the sweetener, cinnamon, vanilla) and got similar results:

        Per Serving: Calories 143 Carbs 3 Fat 13 Protein 4

        I'm not sure where the difference is coming from. Any chance you used organic pumpkin puree? The kind I keep seeing in stores has added sugar.

        Reply
    9. Katrin says

      October 11, 2016 at 8:57 am

      I feel I should have cake for breakfast every day, so these fit the bill perfectly! Thank you for sharing 🙂

      Reply
    10. STACEY says

      October 10, 2016 at 11:40 am

      This looks like a tasty Fall treat. I love pecans, as they are one of nuts that are the lowest in carbs. I also enjoy having sweets at breakfast 🙂

      Reply
    11. Deb King says

      October 09, 2016 at 6:04 pm

      Is it ok to sub 16 oz softened cream cheese for the cottage cheese?

      Reply
    12. Sarah says

      October 08, 2016 at 11:56 pm

      These look great - I love having cheesecake for breakfast! And pumpkin is a weakness of mine!

      Reply
    13. Stephanie C. says

      October 07, 2016 at 1:32 pm

      These are fantastic! I made half a batch in case I didn't like them, but next time a full batch is in order! I'm not a pumpkin fanatic, but when I saw the word "pecan" "breakfast" and "cheesecake" in the title, I knew I had to try them. The house smells wonderful while baking and they taste delicious!
      For those of you with an older Vitamix (like me) that doesn't have a pulse option, I just blended it all on low and pulsed the number knob (1 - 10) for the crust. For the filling, I blended like I would a smoothie.
      Give this a try, people!

      Reply
      • Tonnia Williams says

        October 10, 2016 at 7:10 am

        Thanks for sharing your pulse tip. I have an older model Vitamix.

        Reply
    14. Maya | Wholesome Yum says

      October 07, 2016 at 11:24 am

      Cheesecake for breakfast is a great idea! Love that you used cottage cheese to make it healthy!

      Reply
    15. Georgina says

      October 07, 2016 at 10:07 am

      These look amazing! Such a good idea to have them for breakfast. 🙂

      Reply
    16. Tasha | Ketogasm.com says

      October 07, 2016 at 12:07 am

      These look delish! Love your step-by-step photo style, so helpful seeing the process of making these.

      Reply
    17. Kim | Low Carb Maven says

      October 06, 2016 at 9:45 pm

      I absolutely LOVE pecan crusts with cheesecake -- especially pumpkin cheesecakes and pumpkin pies. It's such a great combination! How cool that you can make the crust in your Vitamix. I will have to try.

      Reply

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